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BREAD PUDDING WITH WHISKEY SAUCE 
6 c. diced stale French bread
1 apple, peeled, cored and diced
1 c. raisins
3 lg. eggs
1 c. sugar
2 c. milk
1 tsp. vanilla
1/2 tsp. nutmeg
1 1/2 tsp. cinnamon

Toss together bread, apple and raisins until well mixed. Beat eggs by hand until frothy, then beat in sugar, milk and spices. Pour over bread mixture and toss to mix. Pile mixture in buttered casserole and cover with foil. Set casserole in a large pan then pour boiling water in the pan. Bake in a 400 degree oven for 40 minutes, removing foil for last few minutes so that pudding browns lightly. If serving immediately, spoon into dish and top with whiskey sauce; the heat of the pudding will lightly cook the sauce. If serving later, spoon into dishes, top with sauce and heat in microwave for 15 to 30 seconds or until pudding is heated and sauce is cooked.

WHISKEY SAUCE:

Beat 2 eggs lightly, gradually add 1 cup sugar and then continue beating until very frothy and the sugar is dissolved about 15 to 20 minutes. Beat in 2 sticks butter (at room temperature). Finally, beat in a stiff shot of good bourbon whiskey. Serves 6 to 8.
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